Chicken Liver and Sage Crostini
['3 tablespoons olive oil', '12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage', '1/2 cup finely chopped red onion', '1 garlic clove, minced', '8 ounces (about 1 cup) chicken or turkey livers, finely chopped', '1/4 cup Madeira', '1/2 teaspoon coarse kosher salt', '1/4 teaspoon freshly ground black pepper', '12 baguette slices, toasted', 'Additional whole sage leaves (optional)']
Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.
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